Yummmm!!!! This veggie burger was so tasty! I would highly recommend making one. It has a great nutty flavor with cilantro, cumin and a cayenne kick! It is also vegan friendly.
This recipe will make 2 burgers:
1/4 cup chopped onion
1/2 cup bulgur
1/2 cup water
1/2 cup pinto beans
2 tsp flax seeds
3 Tbsp sunflower seeds
1 Tbsp soy sauce (I used liquid aminos since it has much less sodium)
1 tsp cumin
1/4 cup cilantro
1 tsp cayenne
2 garlic cloves, crushed
1 tsp lemon juice
1 Tbsp Smart Balance (I used the vegan version)
Instructions:
Saute the onions in a saucepan until brown, about 6-8 minutes. Add bulgur and water and simmer until bulgur soaks up all of the water. This will take approximately 10-15 minutes.
Add the pinto beans, soy sauce, and bulgur onion mixture and mix well. Then, add the cilantro, cumin, cayenne, flax seeds, sunflower seeds, garlic and lemon juice and mix thoroughly.
Pat into burgers and make sure to pat well because there is not much of an emulsifier keeping this burger together. If I had one complaint, it would be that it does not stay together very well.
Melt the margarine in the pan and cook the burger for about 6 minutes on each side. Depending on how thick it is, it may need more or less.
I served mine with a cilantro-lemon mayo. This of course would not be vegan friendly, but you could use a plain greek yogurt or vegan sour cream in place of the mayo. This would make it vegan friendly.
Cilantro-Lemon Mayo
1 Tbsp mayo w/ olive oil
1-2 Tbsp cilantro
1 Tbsp lemon juice
Mix all ingredients together and serve.
I put my burger on top of a whole wheat bun with lettuce and tomato. It was fabulous 🙂
Nutrition Facts (1 nutty veggie burger patty + bun + mayo)
Nutrition FactsServing Size: 1 burger + bun + mayo (171 grams)Amount per Serving
Calories 424
Calories from Fat 217
Total Fat 24g
Saturated Fat 5g
Polyunsaturated Fat 11g
Monounsaturated Fat 8.3g
Cholesterol 5mg
Total Carbohydrates 41g
Dietary Fiber 9.4g
Sugars 8.1g
Protein 14gVitamin A 20%·Vitamin C 27%Calcium 10%·Iron 17%
Enjoy!
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